I was recently faced with a “problem” I’d never expected: an abundance of pomegranate seeds. Now, I love pomegranate seeds. In my yogurt, in my chocolate (walk don’t run to buy the 4 ingredients to make these), as a snack. But at a certain point, enough is enough. And that is the point at which I start getting creative, aka, think to myself how maybe pomegranate’s tartness would pair nicely with the extra white miso paste that I have’s earthiness. And so, this recipe was born. It’s perfect as a fun protein served on skewers for dinner, or as a deceptively fancy but easy appetizer.
(Serves 3-4 depending on if appetizer or main)
- 1 lbs raw shrimp, de-shelled (~20)
- ~2 tbs lime juice (~1 larger lime- see notes)
- 2 tbs white miso paste (see notes)
- 2 tbs cooking oil (e.g. avocado, canola, oil, etc.)
- 1 tbs ginger paste OR fresh grated ginger (see notes)
- 1 clove garlic, minced
- 1/2 tsp water
- 2 tbs pomegranate seeds
- 2 sprigs of green onion, chopped
- Whisk lime juice, miso paste, cooking oil, ginger, and garlic together in a large bowl until miso is incorporated.
- Add shrimp (ensure they’re defrosted if using frozen shrimp!!) to bowl, and toss to coat. Let sit for 15 min to absorb (no more than 30 or the lime will start to make the shrimp mushy!).
- Heat grill/frying pan on high. Once hot, add shrimp and ensure they don’t overlap. They will sizzle! Cook for ~1-2 min on each side, or until they start to brown and curl.
- I served my shrimp and green onion (cut in half-inch pieces) on skewers before topping with pomegranate seeds and extra lime. Enjoy!
- On buying miso: I buy from Safeway. Most grocers (Trader Joe’s excluded) sell in the produce department. Or try your local Asian grocer!
- On a fresh ginger substitute: also in the produce department you can get ginger paste – a godsend. Here is the brand I use, which you can get at Target (or your local supermarket).
- On the lime: I’d save 1-2 smaller wedges for squeezing on top before serving.
What if I want a shrimp recipe but not this one? Not to worry! I love shrimp so have plenty of options:
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